peanut butter for stamina + focus
I have never felt the urge to make my own peanut butter, but after trying this coffee-vanilla peanut butter from Run Fast Eat Slow I don’t think I’ll ever eat store bought peanut butter again. This recipe makes a LOT of PB so I suggest halving it or sharing some with a neighbor.
Ingredients:
4 cups unsalted roasted peanuts
2/3 cup coconut sugar or other granulated sugar
2 tbsp freshly ground coffee
1 tbsp coconut oil, slightly melted, or olive oil
1 tbsp vanilla extract
1 tsp fine sea salt (leave out if peanuts are salted)
Optional: for added energy and texture, I threw it a tablespoon of flax and chia seeds
Directions:
Place the peanuts in a food processor or high-speed blender. Process or blend until there are no visible pieces of nuts and it begins to look smooth (be careful not to over-process or you’ll end up with a peanut liquid).
Add the sugar*, coffee, oil**, vanilla, and salt and blend just until incorporated.
For a longer shelf life and to prevent oil separation, store in a glass jar in the fridge for up to 6 months. Leave out at room temperature for 15 min prior to devouring, to make it easier to spread.
* I used 1/3 cup of coconut sugar and 1/3 cup of white sugar
**I ended up adding a little more than the recommend amount of oil. I used a blender and kept adding small bits until everything blended well together.
